Gambas al Ajillo

Ingredients

• 12raw jumbo shrimp, peeled, deveined, tails left on
• 3 clovegarlic, thinly sliced
• 7 tbspolive oil
• 3dried red chilies, whole
• 1 tbspparsley, chopped, to finish

Method

1. 1

   Peel the shrimp leaving tails intact and remove the digestive tracts using a cocktail stick. Season lightly with sea salt.

2. 2

   Put the garlic, olive oil and dried chilies in a flameproof terracotta pot or skillet. Set over high heat. When the garlic starts to turn golden, add the shrimp.

3. 3

   Cook the shrimp for 1–2 minutes on each side until just pink. Sprinkle over the parsley and cracked black pepper and serve immediately.